Corn tortillas (Tortillas de maiz) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 69) by Rick Bayless

  • masa
  • EYB Comments

    Can substitute masa harina for masa.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute masa harina for masa.

  • metacritic on January 09, 2022

    I made these with fresh masa from the masa factory that opened 15 minutes away from me, a pretty phenomenal occurence. Getting them from press to the stovetop was a much greater challenge than i had anticipated. I first used wax paper and pressed them, flipping them once, and pressed again, but they stuck fiercely to the paper. I next pressed them only once, could get the top layer off, but not the bottom without tearing them. Ultimately, I read around the internet, and here's what worked: I used a cheap plastic bag from the grocery store (the bags you put produce into). That made a huge difference. I pressed them only once, not twice, and without much force. They were thicker but finally they worked. And the flavor difference from even the factory-made tortillas was enormous. What a treat. What a boost to the tacos.

  • milgwimper on November 17, 2015

    Made these and they were good. I could only find the Quaker Masa harina, and I couldn't get most of them to puff except a few.

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